Seafood Chowder With Crispy Bread Crumbs

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 19 g
    • Sat Fat 6 g
    • Cholesterol 108 mg
    • Sodium 562 mg
    • Protein 37 g
    • Carbohydrate 14 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 10 mg
    • Calcium 154 mg


  1. Check 1 slice sandwich bread, torn into pieces
  2. Check 3tablespoons olive oil
  3. Check 2 leeks (light green and white parts only), thinly sliced
  4. Check 1/2cup dry white wine
  5. Check 18-ounce bottle clam juice
  6. Check 1 1⁄2pounds skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
  7. Check 12 littleneck clams and/or 1⁄2 pound cockles
  8. Check 1cup half-and-half
  9. Check kosher salt and black pepper
  10. Check 2tablespoons chopped fresh flat-leaf parsley


  1. Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1 ½ cups water and bring to a boil.
  3. Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
  4. Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.